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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This soup is very tasty, and the best part is that all of the main ingredients come straight from my garden. It's even good when served chilled. Ingredients:
1 cup chopped onion |
2 tablespoons olive oil |
4 to 6 garlic cloves, minced |
3 cups chopped fresh tomatoes |
1 cup fresh or frozen cut green beans |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon |
1/2 teaspoon minced fresh dill or pinch dill weed |
1/4 teaspoon salt, optional |
1/4 teaspoon pepper |
3-1/2 cups chicken broth |
1 cup fresh or frozen peas |
1 cup sliced zucchini or yellow summer squash |
Directions:
1. In large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, basil, tarragon, dill, salt if desired and pepper.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender. Yield: 8 servings (2 quarts).
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